Tonight, in honor of Cinco De Mayo I made a light south of the border salad with homemade dressing...it was yummy...so yummy that I didn't have time to take a pic before we ate it all! Jadyn picked the beans out and ate them :) On a side note ESPN is showing the Red Sox/Detroit Game. Life is Good. Also check out Karina from Gluten Free Goddess' salute to this May 5th http://glutenfreegoddess.blogspot.com/2006/10/sweet-potato-black-bean-enchiladas.html
For the Salad
Romaine Lettuce
Tomatoes
Avocado
Bell Pepper
Corn
1 Can Black Beans drained and Rinsed
Shredded cheese of your choice
For the Dressing
4 tablespoons extra virgin olive oil
3 tablespoons of a juiced lime
2 tablespoons Rice Wine Vinegar
Zest of 1 Lime
Minced fresh cilantro to taste
1 1/2 tsp honey or agave nectar
Sea Salt and Pepper
Monday, May 5, 2008
Baby Shower
On a side note, here are some shirts that I just made for a baby shower. Only one is actually finished and my camera did a terrible job showing the actually colors. This craft was so easy and fun! It takes a little bit of time, but I think the finished product is well worth the effort and love. For anyone wanting to buy a unique creation but you don't have the time check out http://www.etsy.com/. It's my favorite place to look for great ideas and affordable gifts.
Furthermore, just thought I'd share a few recent photos of the apple of my eye!! Look at that crazy hair!! She's got her mommy's curls! This is the view outside my kitchen window.
This picture is from the morning of Jadyn's first visit to the dentist. Perfectly healthy, clean teeth!
This was this morning out in the sandbox. It's so weird to see her playing in her turtle sandbox when I used to have one just like it at my grandma's house.
Here's the future artist at work at the dining table. She likes to smear all of the colors together and then paint with them. We have a lot of grayish black masterpieces!
Friday, May 2, 2008
Blueberry Nuffins
originally from http://freerangecookies.com/Recipes.html
That's right, I called them "nuffins" because that's how Jadyn kept referring to these yummy little creations. It was way too cute to correct her. We all LOVED these muffins, in fact Jadyn ate abut 4 mini muffins in a row. This is now my official go-to muffin recipe, in fact, for anyone just switching to a gluten free diet this is a great starting recipe, you could even leave out the extra xantham gum if you don't have any!
Combine the following dry ingredients in a large mixing bowl:
2 and ¼ cups Pamelas Baking mix
3/4 cup brown sugar (you could substitute or decrease as you would like)
1 teaspoon baking powder
1/2 teaspoon xanthan gum
Combine the following wet ingredients then add to large bowl:
2 eggs
1 cup soured milk or buttermilk
½ cup canola oil
1 teaspoon vanilla extract
1/2 tsp almond extract
Zest of one small orange (or any other citrus fruit!?
Fold in:
1 cup blueberries, lightly dusted with gluten free flour or reconstituted dried blueberries--I liked the dried blueberries because Jadyn couldn't smoosh them and get blue goo everywhere.
Preheat oven to 375 degrees. Fill paper greased muffin tins mostly all the way to the top. Sprinkle with Turbinado sugar. Bake for about 25 minutes. Mini muffins take about 10-12 minutes.
That's right, I called them "nuffins" because that's how Jadyn kept referring to these yummy little creations. It was way too cute to correct her. We all LOVED these muffins, in fact Jadyn ate abut 4 mini muffins in a row. This is now my official go-to muffin recipe, in fact, for anyone just switching to a gluten free diet this is a great starting recipe, you could even leave out the extra xantham gum if you don't have any!
Combine the following dry ingredients in a large mixing bowl:
2 and ¼ cups Pamelas Baking mix
3/4 cup brown sugar (you could substitute or decrease as you would like)
1 teaspoon baking powder
1/2 teaspoon xanthan gum
Combine the following wet ingredients then add to large bowl:
2 eggs
1 cup soured milk or buttermilk
½ cup canola oil
1 teaspoon vanilla extract
1/2 tsp almond extract
Zest of one small orange (or any other citrus fruit!?
Fold in:
1 cup blueberries, lightly dusted with gluten free flour or reconstituted dried blueberries--I liked the dried blueberries because Jadyn couldn't smoosh them and get blue goo everywhere.
Preheat oven to 375 degrees. Fill paper greased muffin tins mostly all the way to the top. Sprinkle with Turbinado sugar. Bake for about 25 minutes. Mini muffins take about 10-12 minutes.
Friday, April 25, 2008
Cake Donut Muffins
From Mrs. G F
Combine:
2/3 cup sugar
1 1/2 cups gluten free flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 tsp. xanthan gum (opt.)
Mix in blender:
1 egg
1/2 c. milk
1/3 c. melted margarine
1 tsp. vanilla
Add to dry ingredients. Mix to moisten. Fill lightly greased muffin tins half full. Bake at 375ยบ for 15-20 min. Makes about 1 dozen.
Glaze (like Dunkin Donuts) from here
5 1/3 tablespoons (1/3 cup) margarine or butter
2 cups powdered sugar
1/2 teaspoon vanilla extract
1/3 cup hot water
Combine:
2/3 cup sugar
1 1/2 cups gluten free flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 tsp. xanthan gum (opt.)
Mix in blender:
1 egg
1/2 c. milk
1/3 c. melted margarine
1 tsp. vanilla
Add to dry ingredients. Mix to moisten. Fill lightly greased muffin tins half full. Bake at 375ยบ for 15-20 min. Makes about 1 dozen.
Glaze (like Dunkin Donuts) from here
5 1/3 tablespoons (1/3 cup) margarine or butter
2 cups powdered sugar
1/2 teaspoon vanilla extract
1/3 cup hot water
Apple Upside Down Cake
From Mrs. G F
5 tablespoons butter, cut up
another 5 tablespoons softened
1/3 cup packed brown sugar
4 apples, cored and sliced in wedges, skin on
1 large apple, peeled and chopped
1/4 cup teff flour
1/2 cup sweet sorghum flour
1/2 cup brown rice flour
1/4 teaspoon xantham gum
2/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
2/3 cup milk
1 egg
1 teaspoon vanilla
3.9 oz applesauce, unsweetened (I used Mott's little packaged one)
1/2 cup walnut, pecan, or other nut (optional)
1/4 cup rolled oats (also optional, I did not do this this time, I am going to next time)
Preheat oven to 350. Put the chopped butter in the pan, a 9X9, and put in the oven until melted, don't brown the butter. Sprinkle brown sugar over butter, mix together. Put in the apple wedges and the nuts if using (as well as oatmeal if using), and put back in the oven for 15 minutes.In a bowl, combine flours and dry ingredients and whisk. Add wet ingredients, including milk, egg, vanilla and applesauce. Use a mixer if you have one, otherwise stir until combined. Fold chopped apples into the batter.Spread batter evenly over the apple/nut mixture in the pan. Bake about 35 minutes, or until knife inserted in center comes out clean.
5 tablespoons butter, cut up
another 5 tablespoons softened
1/3 cup packed brown sugar
4 apples, cored and sliced in wedges, skin on
1 large apple, peeled and chopped
1/4 cup teff flour
1/2 cup sweet sorghum flour
1/2 cup brown rice flour
1/4 teaspoon xantham gum
2/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
2/3 cup milk
1 egg
1 teaspoon vanilla
3.9 oz applesauce, unsweetened (I used Mott's little packaged one)
1/2 cup walnut, pecan, or other nut (optional)
1/4 cup rolled oats (also optional, I did not do this this time, I am going to next time)
Preheat oven to 350. Put the chopped butter in the pan, a 9X9, and put in the oven until melted, don't brown the butter. Sprinkle brown sugar over butter, mix together. Put in the apple wedges and the nuts if using (as well as oatmeal if using), and put back in the oven for 15 minutes.In a bowl, combine flours and dry ingredients and whisk. Add wet ingredients, including milk, egg, vanilla and applesauce. Use a mixer if you have one, otherwise stir until combined. Fold chopped apples into the batter.Spread batter evenly over the apple/nut mixture in the pan. Bake about 35 minutes, or until knife inserted in center comes out clean.
Popovers
From Mrs. Gluten Free
3 large eggs, room temperature
1 cup 1% milk, also room temp.
1 tablespoon unsalted butter, melted
2/3 cup potato starch
1/4 cup Carol's Flour Blend
1/2 teaspoon table salt
1/4 teaspoon xanthan gum
1. Preheat the oven to 450. Generously grease a popover or muffin pan. Adjust oven rack to the lower middle position.
2. Process all the ingredients in a blender until very smooth.
3. Place the prepared pan in the hot oven 5 minutes. Wearing hot mitts, carefully remove the hot pan and pour the batter evenly into each of the six cups. Return pan to oven.
4. Bake 20 minutes, then reduce heat to 350 and continue baking 10 to 15 minutes, or until the sides are rigid. (Do not open the door during the baking time.) Quickly and carefully, open the oven door and remove the pan. Pierce each popover along it's firm side with a toothpick or sharp knife to release the steam, then return the pan to the oven to bake for 5 minutes. Remove the pan from the oven and let cool 10 minutes on a wire rack. Remove the popovers from the pan and serve warm. If necessary, reheat the popovers in a 200 oven 5 minutes.
3 large eggs, room temperature
1 cup 1% milk, also room temp.
1 tablespoon unsalted butter, melted
2/3 cup potato starch
1/4 cup Carol's Flour Blend
1/2 teaspoon table salt
1/4 teaspoon xanthan gum
1. Preheat the oven to 450. Generously grease a popover or muffin pan. Adjust oven rack to the lower middle position.
2. Process all the ingredients in a blender until very smooth.
3. Place the prepared pan in the hot oven 5 minutes. Wearing hot mitts, carefully remove the hot pan and pour the batter evenly into each of the six cups. Return pan to oven.
4. Bake 20 minutes, then reduce heat to 350 and continue baking 10 to 15 minutes, or until the sides are rigid. (Do not open the door during the baking time.) Quickly and carefully, open the oven door and remove the pan. Pierce each popover along it's firm side with a toothpick or sharp knife to release the steam, then return the pan to the oven to bake for 5 minutes. Remove the pan from the oven and let cool 10 minutes on a wire rack. Remove the popovers from the pan and serve warm. If necessary, reheat the popovers in a 200 oven 5 minutes.
Peanut Butter Frosting
This frosting is great on a chocolate cake. Tonight we were watching Peter Pan and needed a yummy treat to go along. So I whipped up a Bob's Red Mill chocolate cake mix and topped it with this easy frosting. I learned this frosting from my french teacher in high school. She added cocoa to it too, feel free to add a few tablespoons of Hershey's Cocoa to make it Chocolate Peanut Butter Frosting.
1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
1 1/2- 2 cups confectioners' sugar
1 tsp vanilla
Using handmixer beat butter and peanut butter together until creamy. Add sugar, vanilla, and milk and beat for 3 minutes until light and fluffy. Add more milk or sugar to achieve desired consistency.I usually double this recipe to frost an entire cake.
1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
1 1/2- 2 cups confectioners' sugar
1 tsp vanilla
Using handmixer beat butter and peanut butter together until creamy. Add sugar, vanilla, and milk and beat for 3 minutes until light and fluffy. Add more milk or sugar to achieve desired consistency.I usually double this recipe to frost an entire cake.
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